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PSTR 2301 - Chocolates and ConfectionsPrerequisites: CHEF 1401, FDNS 1301, PSTR 1401, CHEF 1305 Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit. Semester Hours: (3- 2 -2) CIP: 12.0501
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